Trends in U.S. Foodservice Contracting
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Unlike restaurants and food retailers, foodservice contractors may not be household names, but they participate in one of the most successful areas of the food and foodservice industry. As detailed in Packaged Facts’ Trends in U.S. Foodservice Contracting, we believe its future is bright, forecasting enviable growth in education, healthcare, military, and sports and recreation markets, with more significant challenges ahead for the business and industry segment.
Trends in U.S. Foodservice Contracting provides insight on opportunities for contractors providing food services to commercial, non-commercial and government locations. We provide in-depth segment analysis for six key market verticals, including market size and forecasting, innovation leadership case studies, and opportunity analysis.
The report also includes thorough competitive analyses of the four major foodservice contracting players: Aramark Corp, Sodexo Inc., Compass Group PLC, and Delaware North Companies. Each profile analyzes foodservice strategies and innovations, as well as sales trends, by market segment. The report also includes profiles of growing mid-size firms such as Guckenheimer Enterprises, Inc. Guest Services, Inc. Centerplate, and Thompson Hospitality.
Single User PDF: US$ 3,995.00
Departmental Site License (one location, up to 10 users): US$ 5,995.00
Global Site License: US$ 7,990.00
Unlike restaurants and food retailers, foodservice contractors may not be household names, but they participate in one of the most successful areas of the food and foodservice industry. As detailed in Packaged Facts’ Trends in U.S. Foodservice Contracting, we believe its future is bright, forecasting enviable growth in education, healthcare, military, and sports and recreation markets, with more significant challenges ahead for the business and industry segment.
Trends in U.S. Foodservice Contracting provides insight on opportunities for contractors providing food services to commercial, non-commercial and government locations. We provide in-depth segment analysis for six key market verticals, including market size and forecasting, innovation leadership case studies, and opportunity analysis.
The report also includes thorough competitive analyses of the four major foodservice contracting players: Aramark Corp, Sodexo Inc., Compass Group PLC, and Delaware North Companies. Each profile analyzes foodservice strategies and innovations, as well as sales trends, by market segment. The report also includes profiles of growing mid-size firms such as Guckenheimer Enterprises, Inc. Guest Services, Inc. Centerplate, and Thompson Hospitality.
- CHAPTER 1: EXECUTIVE SUMMARY
- Scope and Methodology
- Scope
- Methodology
- Consumer survey methodology
- Market size and forecast
- Definitions
- Content Summary
- Share of stomach: foodservice contractor sales analysis
- K-12 foodservice contracting trends
- College & university foodservice contracting trends
- Healthcare foodservice contracting
- Corporate foodservice contracting trends
- Military foodservice contracting trends
- CHAPTER 2: SHARE OF STOMACH: FOODSERVICE CONTRACTOR SALES ANALYSIS
- Introduction
- Packaged Facts foodservice contractor market size & forecast
- Graph 2-1: Foodservice Contracting Sales, 2007-2012
- Bundling services
- A significant strategic shift
- Revenue among “Big Three” foodservice contractors surges
- Table 2-1: “Big Three” Foodservice Contractors, U.S. Contracting Revenue, 2009-11
- Segment analysis
- Corporate and education markets dominate contract share
- Graph 2-2: Foodservice Contract Management Contract Share, by Market Segment, 2010
- Sales segmentation
- Segment sales trends
- Graph 2-3: Foodservice Contracting Sales, by Segment, 2007-2012
- B&I more sensitive to macro-trends than education and healthcare
- Graph 2-4: Foodservice Contracting Sales, by Segment, Percent Change, 2007-2012
- Education foodservice contracting
- K-12 foodservice
- College and university foodservice
- Summary growth analysis
- Graph 2-5: Education Foodservice Contracting Sales, 2007-2012
- Healthcare foodservice contracting
- Self-managed hospital foodservice still holds sway
- Summary growth analysis
- Graph 2-6: Healthcare Foodservice Contracting Sales, 2007-2012
- Business & Industry foodservice contracting
- Summary growth analysis
- Graph 2-7: B&I Foodservice Contracting Sales, 2007-2012
- Military foodservice contracting
- Graph 2-8: Military Foodservice Contracting Sales, 2007-2012
- U.S. Army generates highest percentage of revenue
- Sodexo receives highest percentage of revenue
- Table 2-2: Top Five Military Foodservice Contracting Agencies, 2010
- Recreation and amusement foodservice contracting
- Graph 2-9: Sports & Entertainment Foodservice Contracting Sales, 2007-2012
- CHAPTER 3: K-12 FOODSERVICE CONTRACTING TRENDS
- Momentum analysis: positive
- Government budget constraints a mixed blessing
- Cacophony of K-12 foodservice attention to shield it from budget axe
- Bottom line: enter contracting
- Positive macrotrend: Enrollment
- Table 3-1: PK-8, 9-12, and PK-12 Enrollment Trends, 2007-17
- Macro-trend application: health and wellness
- National School Lunch Program & Breakfast Program: scope of coverage
- Nutritional requirements
- Participation
- Program costs
- Adapting to government-driven health changes
- Task Force on Childhood Obesity
- Targeting food content
- Strengthening legislation
- Adapting to the Healthy, Hunger-Free Kids Act
- Food waste and funding issues may stifle possibilities
- Incenting breakfast use
- Program availability reduces tendency to skip breakfast
- Convenient breakfast options increase participation
- K-12 foodservice innovation case studies
- Contracting success: District of Columbia Public Schools
- The perfect candidate: A debt-ridden school district in need
- Revamping menus
- Redesign by Chartwells
- School innovation: San Francisco Unified School District
- Table 3-2: San Francisco Unified School District, by the Numbers
- Student Nutrition Services
- Electronic POS system in place
- Slow food pilot program
- Nutrition initiatives: local, whole grains, and “featured” fruits and vegetables
- Table 3-3: San Francisco Unified School District,
- Food Service Menu Highlights
- Portability innovation
- Table 3-4: San Francisco Unified School District,
- Grab n Go Breakfast Program, by the Numbers
- Super Choice menu rollout to bridge income-related issues
- Salad bar implementation
- Other initiatives
- CHAPTER 4: COLLEGE & UNIVERSITY FOODSERVICE CONTRACTING TRENDS
- Postsecondary foodservice contractor momentum: positive
- Addressing student needs and expectations
- Healthful offerings and technology provide draws
- Table 4-1: Food & Foodservice Attitudes & Behaviors: All Users, Students & College Foodservice Users, 2010
- Build flexibility, variety and convenience into meal plan
- Grab and go flexibility
- Late night flexibility
- Provide healthful options
- Address food allergies
- Leverage social media
- Inform and communicate
- Obtain feedback
- Reinvent the dining hall
- Guest traffic drivers
- Table 4-2: Mean Restaurant Usage in Last Month, by Restaurant Type, 2010, by Age
- On-campus dining still lags the offsite competition
- Ramp up entertainment value
- Foodservice contractors partners in remodeling
- Innovate with own-brand restaurant concepts
- Practice sustainability
- Trayless and to-go cups
- University of Colorado at Boulder
- University of Massachusetts
- University of Texas at Austin
- CHAPTER 5: HOSPITAL FOODSERVICE CONTRACTING TRENDS
- Hospital Foodservice contractor momentum: positive
- Contractors to benefit from budget pressures
- Positive macrotrend: government funding
- Positive macrotrend: aging population
- Table 5-1: Population Projection, Age 65+ and Age 85+, 2010-2025
- Positive macrotrend: inpatient and outpatient guest footprints
- Trend application: wellness and nutrition
- Healthy hospital foodservice: pro and con
- Pros to healthier hospital foodservice
- Cons to healthier hospital foodservice
- Wellness and nutrition initiatives on the upswing
- Menu strategy: disease-specific menus
- Menu strategy: probiotic menus
- Restaurant strategy: branding health
- The dilemma
- 30,000 McDonald’s in the U.S. but only 32 in hospitals
- The bottom line: healthy brands have room to grow
- Branding health innovation snapshot: Mayo Clinic
- Customer service, individualized care & room service
- Customer service
- Room service and individualized patient care
- Personal dining care, on demand
- Johns Hopkins Hospital
- Ronald Reagan UCLA Medical Center
- Hybridizing room service and retail
- The need for speed and convenience
- Examples: Mayo Clinic, Children's Hospital of Philadelphia, UCLA Medical Center
- Grab and go!
- Minimizing disease transmission at expense of self-service
- Sustainability and green initiatives
- Examples: Mayo Clinic Arizona, ARAMARK and AVI Food Systems
- Variety and culinary exploration
- Variety
- Examples Central DuPage Hospital, Mayo Clinic, UCLA Medical Center
- Culinary exploration
- Examples: Mayo Clinic and Cleveland Clinic
- Chefs on board
- Example: Tyson Food Service
- Special discounts and incentives to dine in the hospital
- Example: Grant Medical Center
- Visual stimulation
- Driven by restaurant competition
- Examples: Barnes-Jewish Hospital, Northwestern Memorial
- Food as visual stimulation
- Foodservice innovation profile: Cleveland Clinic
- Patient profile
- Table 5-1: Cleveland Clinic, Demographic Data, Treated Diabetics
- Foodservice programs and services
- Multitude of dining options
- Ousting chains
- Pizza Hut leaves; McDonald's stays
- Management split between Sodexo and AVI Food Systems
- Room service an extra: get a Founders Suite
- Foodservice growth trends
- Emerging trends
- 2009-10 foodservice initiatives
- Future initiatives
- CHAPTER 6: CORPORATE FOODSERVICE CONTRACTING TRENDS
- Foodservice contractor momentum: negative
- Challenge: reliance on larger companies
- Challenge: declining usage
- Meal participation declines
- Lunch
- Breakfast
- Challenge: brown bagging
- Brown bagging trend maintains momentum through 2010
- Creating downward pressure on corporate foodservice
- Solution: cater to smaller sites
- Eurest's Simply Puur café concept
- Whole+Sum menu
- Solution: target by occupation
- Consumer research suggests that food attitudes vary widely by occupation
- Snacking
- Meal times
- Fast food
- Table 6-1: Selected Food Attitudes, Full-Time On-Site Fortune 500 Employees, by Occupation, 2010
- Menu selection by occupation application: NASA Jet Propulsion Laboratory
- Varying menus by occupation and location
- Solution: target by generation
- The Millennial issue
- Solution: tap into wellness
- A trend on the rise
- Table 6-2: Wellness Program Benefit Access, 2000-2010
- Healthy food promotion policies nearing majority status
- Application: Aramark
- Sustainable and local
- Application: Thomas Cuisine Management
- Application: Whitsons Culinary Group
- Application: Cerner Corporation
- Application: Hallmark Cards
- Application: NBC Universal
- Application: Guest Services, Inc.
- Going trayless to reduce portion size
- Solution: adapt to restaurant competition
- Familiarity and ease of use drive restaurant decision
- Convenience is King
- Among restaurants, convenience comes in many forms
- For employees, what does it mean?
- Restaurant density analysis provides insight
- Example: Aon Corporation
- Developing the foodservice retail space
- Application: Microsoft
- The Commons: the future of corporate foodservice?
- Application: Cerner Corporation
- Aramark
- Onsite brands
- Example: Sodexo
- Example: Thomas Cuisine
- Example: Whitsons Culinary Group
- Microsoft builds “local brands”
- Leveraging celebrity
- Solution: leverage cost advantage
- Average guest check trends
- Employment site examples: Whitsons Culinary Group
- Lunch
- Breakfast
- Corporate foodservice can leverage pricing advantage
- Datassential MenuTrends Direct menu pricing analysis
- Table 6-3: Average Entrée Price, Breakfast and Lunch Dayparts, QSR, Family Midscale, and Casual Restaurant Segments, 2008-2010
- And increase supply volume
- Solution: reinvent menus
- Value meal approaches: Compass & Thomas Cuisine
- Success story: Hallmark
- Success story: Microsoft
- The Commons hits some important notes
- Menu variety initiatives
- Whitsons Culinary Group: One contractor; a variety of menu concepts
- Sodexo sees promise with international cuisines
- A variety application: Microsoft
- A variety application: Jet Propulsion Laboratory
- Starbucks headquarters
- Solution: adapt to break time and meal time
- Hours of operation
- Timing meals: an hour-by-hour analysis
- Worker break spontaneity
- Employee camaraderie & morale
- Teaming up to slim down
- Flik melds food & atmosphere to enhance social responsibility & camaraderie
- Foodservice as oasis where people want to come to relax
- Success story: 30 Rock
- Solution: reduce costs
- Reducing labor costs
- Service and portability as means to cut costs
- Example: Whitsons Culinary Group
- Example: Thomas Cuisine
- Example: Sodexo
- CHAPTER 7: MILITARY FOODSERVICE CONTRACTING TRENDS
- Military foodservice contractor momentum: positive
- Positive macrotrend: employment trends
- Positive macrotrend: domestic military spending
- Graph 7-1: Department of Defense Budget, 2001-2012
- Contractor analysis: U.S. Marine Corp.
- Sodexo’s military foodservice leadership
- RGFSC I
- RGFSC I consequences
- RGFSC II
- Sodexo’s contract halved into two
- Superior Services picks up other half
- Table 7-1: U.S. Marine Corps RGFSC II Foodservice Contract, Selected Metrics
- Contractor Analysis: Air Force Food Transformation Initiative
- Putting it in perspective: 91 million meals per year
- Bringing food service into the 21st century
- ARAMARK gets the nod
- Expected improvements
- Alaska base sees significant change
- Air Force already weighing benefits
- Bottom line
- Trend application: feed the family, not just the soldier
- Family members substantially outnumber service members
- Table 7-2: Ratio of Family Members to Active Duty Service Members
- Army breakdown: lots of kids!
- Trend application: give them a reason to stay on the base
- Remember! Most Army members live off-post
- Table 7-3: Places of Residence of Active Duty Soldiers
- Remember: military members prefer off-site food options to on-site options
- On-post vs. off-post food & beverage services comparison
- Table 7-4: Comparison of Quality of On-Post and Off-Post Food and Beverage Services,
- On Post versus Off Post
- Dining preferences, by daypart and by service option
- Table 7-5: Frequency of Meals Eaten Out, Taken Out or Ordered In, by Daypart & Restaurant Service Type
- Remember: borrow liberally from off-site foodservice options and atmosphere
- Marine Corps takes a few pages from college campuses
- Camp Lejeune borrows from Colorado State University
- Remember: Leverage restaurant branding opportunities
- Revenue and brand analysis: AAFES Exchange
- Table 7-6: AAFES Retail and Concession Sales, 2007-2009
- Growing restaurant operations
- 1,600 restaurants and counting
- Trend application: adapt to health & nutrition initiatives
- Military not immune to obesity epidemic
- A significant military medical concern
- Menu changes galore
- Change in the wind: Army Meal Kits
- Change in the wind: Army Soldier Fuelling Initiative
- Change in the wind: Health education
- Marine Corps FUEL For Life
- JCCoE Goes for Green
- Trend application: respect the environment
- Marines lead the charge
- Marine Corps base goes green
- Aramark Corp
- Foodservice operations
- CHAPTER 8: COMPETITIVE PROFILE: ARAMARK CORP
- Food service sales analysis: 2011
- Food service sales analysis: 2010
- Food service sales analysis: 2009
- North America Business and Industry Sector
- Sales analysis: 2009-11
- Vending & Office Refreshments Operations
- On-Site Foodservice
- Event Catering
- Strategy: Workplace Productivity, Value-Added Services, Contract Design
- Workplace Productivity
- Value-Added Services
- Contract Design
- North America Education Sector
- Sales analysis: 2009-11
- K-12 Education Overview
- School Meal Programs
- Expanded Meal Opportunities
- Nutrition Education
- K-12 Strategy: Health & Nutrition, Boosting Student Participation, Age Differentiation
- Health & Nutrition
- Boosting Student Participation
- Age-Segmented Dining Brands
- Higher Education Overview
- Residential Foodservice
- Food Courts & Snack Bars
- Convenience Stores & Vending
- Higher Education Strategy: Green Thread Program, Health, Technology
- Green Thread Program
- Health
- Technology
- North America Health Care Sector
- Sales analysis: 2009-11
- Patient foodservice
- Retail foodservice
- Facility services
- Strategy: partnering in patient care, custom menus, branding
- Partnering in patient care
- Custom menus
- Branding
- North American Sports and Entertainment sector
- Sales analysis: 2009-11
- Summary sales analysis
- Table 8-1: Aramark by the Numbers, 2008-2011
- Sodexo Inc.
- North American Corporate Foodservice
- CHAPTER 9: COMPETITIVE PROFILE: SODEXO, INC
- Sales analysis: 2009-11
- Cafes, Retail Brands
- Catering
- Office Refreshment
- Corporate Foodservice Strategy: Sustainability, Celebrity Chef Partnerships, Employee Health
- Employee Health
- Celebrity Chef Partnerships
- Sustainability
- Work/Life Balance
- North American Education Foodservice
- Sales analysis: 2009-11
- K-12 Foodservice
- School Lunch Programs
- Age-specific dining programs
- Childhood hunger programs
- Nutrition Education
- Higher Education Foodservice
- Residential Foodservice
- Retail Foodservice
- Convenience Stores & Vending
- Education Foodservice Strategy: Student Board of Directors, CustoMenu, Autonomy
- Student Board of Directors
- CustoMenu
- Autonomy
- Sodexo's Retail Brand Group
- Pandini’s
- Jazzman's Café and Bakery
- Salsa Rico
- Original Burger Company
- Mein Bowl
- Bruegger’s Bakery Café licensing agreement
- Market Trends and Sodexo Response
- Obesity and Health
- Globalization and Diversity
- Sustainability
- North American Health Care
- Sales analysis: 2009-11
- North American Health Care Foodservice
- Patient dining services
- Visitor & staff dining services
- Retail foodservice
- Health care foodservice strategy: high-value custom offerings, nutrition services
- High-value custom offerings
- Nutrition Services
- Market trends & Sodexo response
- Health care expenditures
- Patient consumerism
- Shortage of health care personnel
- Summary sales analysis
- Table 9-1: Sodexo by the Numbers: 2008-11
- Compass Group PLC
- Compass Group North America (CGNA)
- CHAPTER 10: COMPETITIVE PROFILE: COMPASS GROUP PLC
- Acquisitions
- Sales summary
- Foodservice strategy
- Room for growth
- It Takes You - Eat Local
- Leveraging role of single-source provider
- Selective acquisitions
- North America Business & Industry Sector
- Corporate Dining
- Premium/Executive Dining
- Catering and Event Services
- Vending
- Strategy
- Focused Promotions and Value Offerings
- Kimco & Cross-Selling
- North America Education Sector
- K-12 Dining
- Private Schools
- Higher Education
- Education Strategy
- Health & Wellness
- Campus Community
- Dining Programs
- North America Health Care Sector
- Patient Foodservice
- Senior Living Foodservice
- Retail Foodservice
- Support Services
- Strategy
- Personalized Care
- Retail Branding
- Retail Strategy
- Sports & Recreation
- Summary sales analysis
- 2010 sales on the upswing
- Trend continues into 2011
- U.S. operating segment performance
- Table 10-1: Compass Group by the Numbers: 2009-11
- Subsidiaries
- Delaware North Companies
- Segments
- Recent performance
- CHAPTER 11: SMALL & MIDSIZE CORPORATE FOODSERVICE CONTRACTORS
- Sportservice
- Recent activity
- Gaming Hospitality Group
- Recent activity
- Travel Hospitality Services
- Recent activity
- Parks & Resorts
- Recent activity
- Delaware North Companies Boston
- Centerplate
- Recent activity
- Guckenheimer Enterprises, Inc.
- Table 11-1: Guckenheimer Enterprises, Inc., Selected Metrics
- Guest Services, Inc.
- Table 11-2: Guest Services, Inc., Selected Metrics
- Thompson Hospitality
- Table 11-3: Thompson Hospitality, Selected Metrics
- AVI Food Systems, Inc.
- Table 11-4: AVI Food Systems, Inc., Selected Metrics
- CulinArt, Inc.
- Table 11-5: CulinArt, Inc., Selected Metrics
